Ingredients for a Half Sheet Pan (18×13-inch)
for the dough
2 cups warm water (105° to 110°)
1 package dry active yeast
1½ tsp kosher salt
1 tsp sugar
3 Tbsp olive oil
4⅔ cups all-purpose flour, or more as needed to achieve a very wet, sticky dough
for the sauce
2 Tbsp olive oil
2 large yellow onions, diced
1 tsp red-pepper flakes
1 tsp freshly ground black pepper
1 Tbsp tomato paste
1 tsp dried oregano
9 oil-packed anchovy fillets (reserve oil for crumb topping)
1½ cups marinara or tomato sauce
¼ cup water to rinse sauce container
salt to taste
Note: For best results, sauce should be highly seasoned
for the crumb topping
¾ cup fine plain dry bread crumbs
1 cup finely grated pecorino cheese
1 Tbsp anchovy oil
2 Tbsp olive oil
for the pizza
3 oz grated mozzarella
3 oz aged provolone cheese
Directions
Add warm water to a mixer bowl then sprinkle in yeast to proof. Add salt, sugar, olive oil, and flour. Attach dough hook and knead for 6 to 7 minutes or until a smooth, elastic, and wet dough has formed, scraping down sides as needed. Cover and let rise until doubled in size, about 1½ hours.
In a medium saucepan over medium heat, sauté onions in olive oil with a pinch of salt. Stir occasionally until softened. Add pepper flakes, black pepper, tomato paste, oregano, and anchovy fillets. Stir to combine then add marinara or tomato sauce. Simmer on medium-low for about 20 minutes, stirring occasionally. Remove from heat and set aside until needed.
In a mixing bowl, combine breadcrumbs and pecorino cheese. Add anchovy oil and olive oil, mix until thoroughly combined.
Generously oil a sheet pan with about 3 tablespoons of olive oil. Transfer dough to the sheet pan and, with well oiled hands, spread the dough across the pan. If the dough begins to retract, allow it to rest for several minutes as needed, then proceed.
Spoon sauce evenly over the dough, stopping half inch from the pan. Sprinkle mozzarella and provolone cheese over the sauce. Top the surface with breadcrumb mixture. Lightly drizzle olive oil over the breadcrumbs.
Bake in a preheated 400° oven for about 35 minutes or until crust has cooked and topping is a dark golden brown. Slide pizza on to a wire rack to cool and prevent the crust from becoming soggy.
— If bottom gets soggy, pizza slices can be reheated in a dry pan, which will crisp up the crust nicely.